This scrumptious Italian Sausage Pasta combines rigatoni with sundried tomatoes and spinach in a creamy garlic Parmesan sauce. This easy pasta is one of our favorites and is always a hit with friends and family.
This hearty pasta is a complete meal, but if guests are expected, I like to serve it with Italian chopped salad or cucumber tomato salad and garlic cheese bread.
This easy Italian sausage pasta recipe is perfect for a quick, delicious weeknight dinner. With just a few ingredients and a little effort, you can have a flavorful and comforting pasta dish on the table in no time.
What You’ll Need
- Italian sausage: sweet or mild
- Vegetables: onions, garlic, baby spinach, sun-dried tomatoes
- Seasonings: dried marjoram, black pepper, crushed rosemary, dried thyme, red pepper flakes, and kosher salt
- Pasta: rigatoni, ziti , penne, or rotini
- Chicken broth: low-sodium
- Dairy: heavy cream and Parmesan cheese
How to make Italian Sausage Pasta
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Brown the Italian Sausage in a large skillet. After several minutes, add the onion and continue cooking until the sausage browns and the onions soften. Reduce the heat, add the garlic and other spices, and cook for one minute while stirring. Plate the sausage mixture.
Meanwhile, bring a large pot of salted water to a boil, cook the pasta al dente according to package instructions, and drain well.
Add the chicken broth to the skillet. Add the heavy cream to the skillet, bring it to a boil, and then reduce it to a simmer. Simmer until it reduces by about half.
Turn the heat to low and stir in the parmesan cheese, sundried tomatoes, and spinach. Continue cooking until the cheese melts and the spinach wilts. Add the sausage mixture and cooked pasta to the skillet. Stir to coat and continue cooking over low heat until warm.
Preparation Tips
- Several medium pasta shapes will work with this dish, including ziti, rotini, elbow, medium shells, cavatappi, and penne pasta.
- Use a spoon to break up the Italian sausage so you have some small pieces and a few larger pieces. Variety is good.
- The cream and chicken broth mixture can take up to 20 minutes to reduce, so plan accordingly. Reduce by about 50%.
- For optimal flavor, drain the oil from the sundried tomatoes.
Recipe Variations
- Meat – substitute browned ground beef or turkey. Try grilled chicken, shrimp, or scallops.
- Spicy – kick it up a few notches with some Cajun seasoning, cayenne pepper, or more crushed red pepper. Try adding minced jalapeno, minced chipotle peppers, or chopped green chilies.
- Veggies – add browned mushrooms, sautéed bell peppers, artichoke hearts, or capers.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
Because of the amount of cream, I do not recommend freezing this dish. It would not harm you. It just would not be as tasty or aesthetically appealing.
More Pasta Recipes
Italian Sausage Pasta Recipe
Ingredients
- 1 lb. Italian Sausage
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried marjoram
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon crushed rosemary
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon red pepper flakes
- 12 ounces uncooked rigatoni
- 1/2 cup chicken broth low sodium
- 1 1/4 cup heavy cream
- ⅔ cup fresh grated Parmesan cheese
- ⅔ cup sun-dried tomatoes julienne cut packed in oil drained
- 4-5 cups baby spinach
- Salt to taste
Instructions
- Start browning the Italian Sausage in a large skillet over medium heat. After 3-4 minutes, add the onion and continue cooking until the sausage is browned and the onions are soft. Reduce the heat to low. Add the garlic, marjoram, black pepper, rosemary, thyme leaves, and red flakes pepper, cooking for 1 minute while stirring constantly. Plate the sausage mixture and cover it with foil.
- Meanwhile, cook the pasta according to the package directions and drain well.
- Add the chicken broth to the skillet working to deglaze the bottom and collect all the brown bits. Add the heavy cream to the skillet. Bring to a boil and then reduce to a simmer. Let it reduce by about half.
- Turn the heat to low and stir in the parmesan cheese, sundried tomatoes, and spinach. Continue cooking until the cheese is melted and the spinach is wilted. Add the sausage mixture and pasta to the skillet. Stir to coat. Season with salt and pepper to taste. Continue cooking over low heat until the pasta dish is heated through.
Notes
- Several shapes of medium pasta will work with this dish, including ziti, rotini, elbow, medium shells, cavatappi, and penne pasta.
- Use a spoon to break up the Italian sausage so you have some small pieces and a few larger pieces. Variety is good.
- The cream and chicken broth mixture can take up to 20 minutes to reduce, so plan accordingly. Reduce by about 50%.
- For optimal flavor, drain the oil from the sundried tomatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
- Because of the amount of cream, I do not recommend freezing this dish. It would not harm you. It just would not be as appetizing or aesthetically appealing.
Nutrition
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Talya
You can’t beat sausage and pasta in my book. Such a great family pleaser for a mid week dinner.
Abida
I am being over the moon to be known about such a great Italian food. Moreover pasta is really favorite to me. I am planning to make me for my family on the next holiday. Thanks for sharing
Kat
oh wow! I will give this a try this coming weekend. We have a small family celebration and this is a perfect dish! thank you for the recipe.
Marina
I have 2 little girls and we all know how kids adore pasta! I Will definitely try this one
Rose Ann Sales
Oh my! This looks like a really amazing and tasty recipe to try! I’m pretty sure that my family would love this so much!
jen C schreiner
I can not wait to make this… PASTA and Sausage.. comfort food at its finest. It looks delish!!
Christine
You had me at ITLALIAN SAUSAGE PASTA!!! LOL!! I am Italian and that’s all I know. This is definitely a recipe I am going to try. Thank you!
Aimee
I made this tonight, and OH MY GOODNESS!! My family wants me to add it into our rotation!
Beth Pierce
Thanks Aimee! So glad that your family enjoyed it!!
Jennifer L
Loved this recipe 🥰 I did substitute the sausage with ground chicken but used the ingredients an amounts according to recipe. No need to add salt at the end because I salted the water for pasta. Turned out amazing. My picky kids fell in love with it. Will make again and maybe add some fresh broccoli for texture.
Beth Pierce
Thanks Jennifer. You know you are doing well if the picky kids like your recipe. LOL!!
Sherri
Loved this pasta dish with its creaminess
Beth Pierce
Thanks Sherri! So glad that you love it!
Juliane
This is an amazing recipe!!!
Ayesha
This pasta is blazing my hunger
Krystle
The cream sauce is just divine. A new staple in our rotation.
Edgar
Wop Wop!!! This delicacy should be heaven! Pasta and sausage in the same sentence makes me hungry even! Thanks for the guidance on making it!
Catalina
Mmmm…. the best pasta sauce! It’s so creamy and flavorful!
Beti
I am in love with this Italian Sausage Pasta! The flavors are incredible!